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What We’re Reading

By The New York Times June 15, 2011 10:17 amJune 15, 2011 10:17 am

Tony Cenicola/The New York Times

A collection of links by the reporters and editors of the Dining section.

Bloomberg Businessweek: Flooding across the nation — including in Arkansas, the country’s prime rice-growing state — is likely to make it almost impossible for the United States to meet global demand for its grain. Corn could shoot to $9 a bushel, beating the record in 2008. Will HFCS be the new gold? — Glenn Collins

San Francisco Chronicle: “France and China love white-fleshed fruit, while the Spanish are keen on saucer peaches. Israel, South Africa and southern Spain need fruit that requires less chilling and can ripen earlier.” Jon Bonné profiles Floyd Zaiger, father of the pluot and prolific creator of new varieties of fruit. — Eric Asimov

The Washington Post: In her new cookbook, Jeni Britton Bauer of the truly splendid Jeni’s Splendid Ice Cream, tells how to make smooth, creamy ice cream at home. Lose the egg yolks, add cornstarch and cream cheese and boil the milk, cream and sugar. — Nick Fox

National Restaurant Association: According to its survey, 50 million adults are expected to dine out for Father’s Day this weekend, 67 percent for dinner, 24 percent for lunch, 10 percent for brunch and 11 percent for breakfast. Only six percent said they would choose a restaurant based on Father’s Day discounts or specials; 60 percent said they’d dine at Dad’s favorite restaurant and 11 percent at a restaurant he hasn’t eaten at before. — Glenn Collins